Chocolate milk composition



- 40 percentage of gelatine or other agents capable I Patented Oct. 1928.:

un iT v- A PATENT oFF wmn nr A. new, or NEW'YORK, 1v. 2.

. obtained in like products hitherto produced.-

Other objects and aims of the invention,

more-or less specific than thosereferrd to a above, will be in part obvious an'd in part pointed out in the course of the following description of the elements, combinations, ar-.

rangements of parts and applications of prin- 2 ciples, constituting the invention; and the scope of protection contemplated W1ll be m-' dicated in the a' pended claims. I I I In the production of my improved product,

I first mix together cocoa powder and water.

I preferably employ cocoa powder having a very low percentage of'fat, say cocoa having not over ten percent fat content. I add tothis mixture a quantity of neutralizing f -agent, preferably hi -carbonate of soda, although other'similar reactive neutrahzmg agents'may be employed. In adding this neutralizing agent, I preferably use a sufii-.

cient-quantlty thereof to give the mixture'a slight alkaline reaction to the litmus paper test. I then heat the mixture to a temperature rangingfrom 160 F. to 212 F, The purpose of this heating is to'break up the 1 starch cells, of the cocoa powder; Beforev heating the mixture, I sometimes add a small of neutralizing the'tannin of the cocoa. The

heating of this-mixture with the alkali pres I v ent, also has the efiect of making the cellulose content of the cocoa more soluble, and

I I therefore more easily digestible. After heat v ing, this mixture is then put through ahomogenizing a '.paratus,' theurposeof which is to brea up the fat ce Is of the cocoa to. colloidalize the mixture and to emulsify the so starch; I then'add to this mixture at la'cteal substance which may be in the form of whole 'orskimmed milk or whole or skimmed milk powder, and thoroughly mix thesame. I

Application filed May 4,

. ters: Patent, i's':

c'rrocoLA'rE MILK comrosrrron.

1927. serial no. 1 8,872.

then heat this resultant. mixture to either a temperature ranging from 140 F. to 160 F. to pasteurize it, or I may heat it to a temperature of 24( F. in order to sterilize-the" liquid. The liquid is'then put through a.

drying apparatus to'remove the water content and form apowder. To, this powder I- add a sweetening substance, preferably powdered cane sugar. If desired, the sugar may be mixed with the liquid before it is put through the drying apparatus. l

I preferabl provide quantities of cocoa and the lactea fluid, so that the finally dried compound without the sweetener will consist of about'from five to fifty percent of cocoa constituents and from ninety-five to fifty per 'cent of milk soli'ds. When the sweetener is added, the resultant mixture will consist of approximately -fifty-five percent of. the. sweetener and forty-five rcent of the com.-

bined cocoaand milk soli s, the latter, of

course, containing a small'amount of water, say three-percent;

As many changes could be made this construction without departing from the scope of the following claims, it is intended that all matter contained in the above description, shall be interpreted as illustrative onl and not in'a limitin sense.

ICE.-

' Having thus described my invention, what I I claim as new, and desire to secure by Let- 1. Asoluble food or beverage product in powdered form, consistingof acid neutralize'd cocoa having a low fat content, thelatter having its starch cells broken up, and milk solids. I I I 2. A soluble. food product. in powdered form, consisting of homogeneously distribut ed cocoa constituents in which the acid content has been neutralized and the starch cells I 2 broken up, milk solids and sugar.

3. A sol 'ble food product consisting of homogeneously distributed I co coa constituents, an acid neutralizing agent, atannin,

neutralizing agent and said cocoa constitu= e'nt havmg its starch cells broken up, milk sohds and sugar.

4; A soluble food or beverage product containing acid and tannin neutralized cocoa powder, milk solids and sugar.

5. is; soluble food product containing acid and-tannin neutralized cocoa, milk solids and sugar in substantially the following pro former and from 95 to 50% of the latter, them portions: 45% of combined cocoa and milk final mixture "consisting of" approximately solids, and 55% of sugar. 45% of cocoa and milk constituents and ap- 10 6. A soluble food product consisting of proximately 55% of sugar. 5 acid and t'anin neutralized cocoa powder, 11 testimony whereof, I afiix hereto my milk solids and sugar, the cocoa and milk signature. 7 V constituents ranging from 5 to 50% of the WILBERT A. HEYMAN. 

